Directions

Prepare and roll out Pastry for Single-Crust Pie and line 9-inch pie plate as directed.

For topping: In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar and 1/2 cup brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in 2/3 cup flour (mixture will be crumbly.) Stir in walnuts. Set aside.

For filling: In a small bowl, combine 1/2 cup granulated sugar, 2 tablespoons flour, cinnamon, vanilla, orange peel and nutmeg; set aside. In a large bowl, sprinkle apples with orange juice. Add sugar-cinnamon mixture and cranberries. Gently toss until coated.

Transfer apple mixture to the pastry-lined pie plate. Sprinkle the topping over apple mixture, mounding high (topping will be generous). To prevent overbrowning, loosely cover pie with foil. Place in a shallow baking pan.

Bake in a 375 degrees F oven for 40 minutes. Remove foil. Bake 20 to 25 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack.

Pastry for Single-Crust Pie

Ingredients

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/4 cup shortening

2 tablespoons cold butter

4 - 5 tablespoons cold water

Directions

In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and cold butter until pieces are pea-size.

Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form dough into a ball.

On lightly surface use your hands to slightly flatten pastry ball. Roll roll dough from center to edges into a circle 12-inches in diameter. Wrap pastry circle around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it.